Place your salmon skin-side down on a cutting board or work surface and run your fingers along the flesh side
If you feel any pin bones in the salmon, use kitchen plyers or tweezers to remove them from the fish and discard
Flip the fish over, flesh side down
Using a sharp knife, score the skin side with diagonal hashes in 2-3 locations. This will help it sit flat while cooking
Evenly sprinkle half the salt on each of the two filets on all exposed meat (not skin)
Preheat your griddle to medium-high heat (375-400F) for 15 minutes
Put the cooking oil on your griddle and spread into about a 10-inch area
Place the fish skin-side down on the griddle and cook for about 4 minutes
Flip the fish and cook with the skin up for 2 minutes
If your fish can be flipped on its side, cook each side for an additional minute. If not just cook skin side up for 4 minutes total.
Turn off the heat on the griddle and pour the teriyaki sauce evenly over the filet
If desired, cover the sauced fish with a basting dome and allow it to rest on the griddle for an additional 2 minutes
Serve immediately
Notes
This salmon dish is delicious served hot or cold. It's perfect for meal prep and can be served up to three days after cooking. The skin is simply removed after cooking with this method by peeling it away. If you like crispy skin, it will get crispy while cooking, but you can also remove it and place it back on the griddle for some extra crunch.